Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Baking recipes tend to call for table salt, if you substitute kosher or sea salt with larger crystals, you should almost double the amount of salt you're using to get the proper ratio by weight.  Even then I feel like table salt distributes better in the finished product because of its smaller crystal size.

Some people don't like the taste of the iodide that's added to table salt.  It doesn't really bother me I guess. 

But for my BBQ rub I use kosher salt and I also use coarse ground black pepper, 16-mesh.  The bark develops better with the larger salt crystals and coarser pepper.  I also use paprika in the rub, you don't get a lot of flavor from it after 8-12 hours on the smoke, but you do get some color in the bark, and most importantly it acts as a carrying agent to help distribute the salt and pepper without over-seasoning.

https://www.youtube.com/watch?v=Mh3QVZnOAsg

Pretty interesting tutorial on knife sharpening on oil/water stones.This guy is dialed in and decent

I do wish more recipes were based on weights and not volumes. 

I'm skeptical of the idea that the iodine in iodized salt imparts an "iodine" flavor.

First, there is no proven basis for iodine to have a taste or smell (the two components of flavor). We presently understand salt, sour, sweet, bitter, and umami as the only activatable tastes -- with very few other theoretical candidates liable to be added to that list (candidates must have a unique taste mechanism (use unique neurons/receptors) and have an effect fully separate from smell and mouthfeel. "Oleogustus" (awful rancid fat) is an example that could be added as a sixth basic taste. "Iodine" is nowhere near the docket. So what is the idea? That iodine activates a constellation of basic tastes (salt and sour, for example) that NaCl alone cannot -- or that iodine has a distinct mouthfeel? We should doubt that.

Even then (and second) salt and sour are (I'll check my records after lunch) perhaps literally our least sensitive tastes (orders of magnitude less sensitive than, say, bitterness) and the "NaCl" composition of iodized salt is ~99%. I doubt that leaves enough room for enough iodine to activate an insensitive taste** ... which may be impossible anyway since, as before, I also doubt that taste even exists.

**(of course these quantities of "enough" are measured by concentration, not percent, so this could conceivably be overcome by adding a massive - even unpalatable - amount of iodized salt, to hopefully "see if we can taste iodine" but you can't do that without adding so much NaCl to distract)

I'd never even heard of Brunswick stew before you and perhaps some other southern-types mentioned it on these very messages boards, a few years back.  Still can't say I've ever been to a place that had it on the menu.  A southern thang indeed.

I'd never even heard of Brunswick stew before you and perhaps some other southern-types mentioned it on these very messages boards, a few years back.  Still can't say I've ever been to a place that had it on the menu.  A southern thang indeed.

My Daddy told me the best way to judge a BBQ joint was by their BS.  

https://www.thespruceeats.com/brunswick-stew-recipes-4144882

It's somewhat akin to chili, as you might guess from the appearance.  It can be pretty spicey, like chili, or not.  It will have lima beans, or should, and corn, unlike most chili.  The best IMHO has both chicken and pulled pork and not too many taters, if any, and be tomato based.  The minors vary all over, again like chili.  It makes for a hreaty meal with some corn bread and sweet tea.

Somebody should start a cooking thread.